2 c. all purpose shortening (lard, Crisco, etc.)
6 c. flour (sifted)
1 tbsp. salt

Sift flour with salt into a bowl. Cut in shortening with a pastry blender or fork, until mixture is about the consistency of cornmeal and small peas. Store in covered container (large glass jar is fine), in a cool place, not necessarily in the refrigerator. use as needed to make pie dough. If stored in the refrigerator, let it come to room temperature before using. When using this mix in any recipe, spoon it into the cup instead of sifting or packing.

RECIPES FOR CRUST:

8" one crust pie shell, use 1 1/4 c. mix plus 1 to 2 tbsp. water
8" two crust pies shell and top, use 2 c. mix plus 2 to 3 tbsp. water
9" one crust pie shell, use 1 1/2 c. mix plus 2 to 3 tbsp. water
9" two crust pie shell and top, use 2 1/2 c. mix plus 3 to 4 tbsp. water

Place needed mix in bowl. Sprinkle cold water over it. Toss lightly with fork. Use just enough water to make dough hold together. place on waxed paper or on bread board. Knead lightly 3 times and form into a ball. let stand 5 minutes. Lightly flour rolling pin and bread board or pastry cloth and roll out pastry.

To have the pastry mix on hand saves time when making a pie. Also, the pastry may be rolled out the night before, fitted into the pie plate and placed in the refrigerator overnight to be ready for the filling the next morning.